Effect of Nisin on the Storage of Korean Jerky

• 영문명: Effect of Nisin on the Storage of Korean Jerky
• 발행기관: 한국축산식품학회
• 저자명: Kim, Hyoun-Wook Kim, Hye-Jung Kim, Cheon-Jei Paik, Hyun-Dong
• 간행물 정보: 『학술대회논문집』2005년도 제36차 추계 학술발표대회, 225~228쪽, 전체 4쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2005.10.31

영문 초록

The aim of this study is to evaluate the microbial safety and physical qualities of Korean jerky, and the effect of nisin during storage. Jerky processed packages with or without nisin (100 IU or 500 IU) were stored at room temperature (25℃) for 60 days, and samples measured for quality at regular intervals throughout this storage period. In the case of 25℃ storage, the number of mesophilic microorganisms in seasonedbeef packages without nisin increased markedly, but with nisin there was no observed increase. B. cereus cells showed similar trends, although coliform was not detected in all samples. At 25℃ storage, changes in the cutting force of packages containing nisin showed no significant change, packages without nisin decreased markedly.

목차

Introduction

Materials and Methods

Results and Discussion

Summary